Asparagus Pesto Ravioli

I like to play in the kitchen.
Sometimes I’m inspired by magazine articles or blogs I’ve read. On occasion it’s the weather. Other times it’s my mood. Colors and cravings definitely come into play.
And then there are days I am inspired by necessity. There is the desire to use up all the leftovers. Sometimes it’s the broccoli I bought that’s looking a little weathered or the potatoes sprouting in their bowl on the counter top.

Lots of days my inspiration comes from being straight up hungry. Hungry!

I start rummaging through the cabinets while inventing concoctions of ingredients with no rhyme or reason. I imagine flavor combinations and balance, rooting around for proteins and vegetables and perhaps an applicable starch.

Do you do this?

It’s a useful skill. Cooking out of necessity sometimes yields the best results and NEVER breaks the bank.

I used the ingredients pictured above (leftover roasted asparagus and red onions, walnuts, garlic, and olive oil) for an on-the-fly pesto a few weeks ago and tossed it with some tri-colored rotini. A sprinkle of cheese, a few slivers of grilled chicken, and a simple salad were DINNER! And quite tasty, though my haphazard photos were not so appealing. Which is why this is the first you’re hearing about it.

Preheat the oven to 425. Toss the asparagus with just enough olive oil to coat it and sprinkle it with the kosher salt. Spread it on a baking sheet (one with sides or the oil will drip!) in a single layer and roast it in the oven for 7-10 minutes, turning the asparagus over halfway through. Remove it from the oven and set it aside. Put the garlic, onion, lemon zest, lemon juice, parsley and bread crumbs into your food processor or blender and pulse to combine. Add the asparagus and pulse some more until you have a nice green paste. Slowly drizzle in the olive oil until the pesto is to your desired consistency. Add the cheese and then more olive oil, if necessary.

Set a small dish of water next to a clean work surface. One wonton wrapper at a time, spoon a heaping teaspoon full of pesto into the center. Dab water around the top two edges and then gently press to seal. Bring a large pot of salted water to a boil. When all of your ravioli is prepared, toss it into the boiling water for 2-3 minutes. It will float when it’s cooked! Drain the ravioli and toss with the tomato sauce.

Hey Ameena! If I didn’t cook I think we would starve. There is no Whole Foods, it’s 50 miles to decent sushi, and besides KFC and Burger King there aren’t many choices for dining out. I am not from this bizarre land of mayonnaise, white bread and tomatoes, so when I’m craving something it’s all on me! I do love a good omelette, though. Veggies and eggs are good at any hour. My weekend was great! Hope yours was as well!

Fantastic! You know, you are in a different cooking category when you can create something delicious and quite impressive from leftovers!! My mom is a pro at that skill 🙂 I seriously think I could eat that pesto by the spoonful!

Ohhh the pesto was delicious, Sandra! I really do need to try the original version with peas; it’s probably sweet & yum. We exist on a pretty tight budget here so I really try to use up everything. It can be hit or miss though. I should make a list of fails I had to fix haha – I stuffed eggplant with shrimp once and ended up with a soggy mess that I had to repair (thank goodness for breadcrumbs and a toasty oven!!)

I do this, but not with such impressive results! It’s usually a case of chuck it all together and throw onto a plate with some pasta! I definitely cook based on my mood, what I feel hungry for and what I know is in the fridge and needs using though – it drives Cesar nuts as it always takes me ages to decide what to have while I um and ah and dig through the cupboards etc.! Also, a quick note to let you know I am here reading and very much enjoying, just frantically busy and not commenting as much, sorry – normal service will resume shortly!

Thanks for the note, Rachael! It’s a crazy busy time of year, for sure. I haven’t managed to post as much as I’d like cause I feel like I’m always running crazy trying to play catch-up!
I get really annoyed when everyone wants to know what’s for dinner; especially if I’m trying to make something out of nothing. Crazy? Probably. But they know to steer clear. I think I’m afraid they’ll reject whatever I tell them. So if I don’t answer the question they cannot oppose me until it’s all prepared and on their plates!

Thank you! They were goooooooood. And good for you (hurray for tasty nutrition)! I looked for the rice wrappers you had last time I went shopping but couldn’t find them… so my leftover wonton wrappers are gonna get some cabbage and shrimp!

I’ll just send you mine!! lol I never used them…I took one and played with it under hot water in the kitchen sink…that was it though…I have no idea what to do with those haha Oh and I ordered them online like a loser because I too had no idea where to get them lol Oh well!

[…] filled these wraps just like we do with ravioli; for step by step photos and instructions click HERE. The only difference is that we pinched together the two bottom corners to make little apple pie […]